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Root Veggie Soup

Prep Time:

15 Minutes

Cook Time:

50 Minutes

Makes:

6 Servings

About the Recipe

The perfect winter soup that can be made with almost any mixture of root vegetables you have on hand.

Ingredients

  • 6 TBS of butter pr 4 TBS of olive oil

  • 1 large onion, chopped

  • 3 celery stalks, diced

  • 3 garlic cloves, minced

  • 3 rosemary or thyme branches or 1 tsp of dried rosemary or thyme.

  • 2 bay leaves

  • 3 1/2 pounds of mixed root vegetables (carrot, parsnip, celeriac, turnip, rutabaga, sweet potato, regular potato), peeled and cut into 1-inch chunks

  • 2 tsp salt

  • pepper to taste

Preparation

  1. Met butter of oil in a large, heavy-bottomed pot. Stir in onion and celery. Cook until veggies are tender, about 10 minutes. Stir in garlic, rosemary or thyme, and bay leaves; cook 1 minute more.

  2. Add root vegetables, 8 cups of water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until veggies are tender, 30-40 minutes.

  3. Remove bay leaves. Using an immersion blender, puree soup until smooth. Alternatively, you can puree the soup in batches in a food processor or blender.

  4. If the soup is too thick, add a little water.

  5. Season with lemon juice and enjoy with crusty bread.

Comfort Food Community
PO Box 86
Greenwich, NY12834

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2530 Route 40

Greenwich, NY

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OPEN WEEKLY:

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Monday: 4–7PM

Wednesday: 9–11AM & 4–7PM

Supported by:

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Cossayuna Food Pantry

21 Bunker Hill Road

Cossayuna, NY

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OPEN WEEKLY:

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Tuesday: 3:30–5:30PM

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